- 1 cup (about 150g) of raw peanuts
- 1 cup (235ml) water
- 1/2 cup (120ml) full-fat coconut milk
- 2 tbsp (30ml) maple syrup
- 2 tbsp glutinous rice flour
- 1/4 tsp salt
- 1/4 tsp vanilla extract (optional)
- for topping: roasted peanuts, toasted sesame seeds
- Preheat oven to 350°F (175°C). Place the raw peanuts on the baking sheet and roast for about 10 minutes. Turn off the oven and leave the peanuts inside for another 3 minutes. Remove from the oven and let cool completely. Transfer the roasted peanuts to a clean towel and rub the peanuts inside the towel to remove the skin. Try to remove as much skin as possible, it’s okay if there are still a few peanuts with the skin on.
- Transfer the peanuts to a high-speed blender. Add the water and blend on high speed for about 1 minute. Strain the peanut milk through a nut milk bag.
- Pour the peanut milk into a medium saucepan. Add the full-fat coconut milk, maple syrup, glutinous rice flour, salt, and vanilla extract. Bring to a boil over medium heat for about 2 minutes, or until it starts to thicken. Depending on how thick you want your soup, add more glutinous rice flour (make sure to dissolve it in a tablespoon of water before).
- Divide the peanut soup into small serving bowls, top with roasted peanuts, toasted sesame seeds, and a tiny drizzle of toasted sesame oil (omit if you are avoiding oil). Serve warm!
- This peanut soup will keep for up to 3 days in the refrigerator.
No nutritional information for this recipe as it’s difficult to calculate the amount of peanuts strained.